A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
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How to make it healthier
Angela makes her balti healthier by: Using sunflower oil instead of ghee; Frying in a non-stick wok to reduce the amount of fat for cooking; Using skinless chicken breasts; Stirring in lots of veg to provide 2 of your 5-a-day; Keeping salt to a minimum by using a quality organic passata that contained less salt, and using less for seasoning.